Honey Dijon Chicken
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I still make this honey Dijon chicken when I need a dinner that feels special but doesn’t steal my evening. It’s a simple oven-baked chicken breast dressed in a glossy honey-Dijon glaze — sweet, tangy, and just a little savory from garlic and thyme. If you want a reliable weeknight winner that kids and adults both ask for again, this recipe hits the mark. For a slightly different take and plating ideas, see this easy baked honey Dijon chicken guide I often compare while testing variations.
Why you’ll love this dish
This recipe is the sort of go-to I turn to when time is tight but I still want bold flavor. It’s:
- Fast: hands-on time is minimal and the oven does most of the work.
- Budget-friendly: basic pantry ingredients give restaurant-worthy results.
- Crowd-pleasing: the honey mellows Dijon’s bite so it’s kid-friendly, yet grown-ups enjoy the depth.
- Flexible: works with chicken breasts or thighs, and adapts to other proteins.
“Balanced sweet and tangy with just enough garlic — simple to prep and always a hit at the table.”
Because it’s baked, cleanup is easy and it’s a great weeknight centerpiece for busy households.
How this recipe comes together
A quick overview so you know what to expect:
- Whisk a five-minute honey-Dijon marinade with garlic, oil, vinegar and spices.
- Coat the chicken breasts in the mixture and bake covered to lock in moisture.
- Uncover near the end to caramelize the glaze and finish to 165°F.
- Rest briefly, slice, and serve with a drizzle of the pan juices.
This approach keeps the chicken juicy while building a glossy, flavorful coating.
What you’ll need
Ingredients (serves 4):
- 2 pounds boneless, skinless chicken breasts (about 4 medium breasts) — you can swap thighs for more richness.
- 1/2 cup Dijon mustard (use whole-grain mustard for texture)
- 1/4 cup honey (maple syrup or agave in a pinch)
- 2 tablespoons olive oil (neutral oil is fine)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tbsp fresh, chopped)
- 1 teaspoon paprika (smoked paprika adds warmth)
- 1 tablespoon apple cider vinegar (or lemon juice for brightness)
Note: If you prefer less sweetness, reduce the honey to 3 tablespoons and add a splash more vinegar. For a lighter glaze, swap half the olive oil for plain Greek yogurt after cooking for a creamy sauce. For more variations and ingredient swaps I’ve tried, check this alternate honey Dijon recipe.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, salt, black pepper, thyme, paprika, and apple cider vinegar until smooth.
- Arrange the chicken breasts in a large baking dish in a single layer.
- Pour the honey Dijon mixture over the chicken. Use a spoon or tongs to make sure each piece is evenly coated.
- Cover the baking dish tightly with aluminum foil. This traps steam and keeps the breasts juicy.
- Bake covered for 25 minutes.
- Remove the foil and return the dish to the oven. Bake another 15–20 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes. Resting lets juices redistribute so the meat stays moist.
- Slice and spoon any pan juices over the chicken before serving.
For a visual comparison of timing and doneness tips I use when testing, see this other honey Dijon chicken write-up.
Best ways to enjoy it
Pairings and plating ideas:
- Serve sliced over steamed rice or buttery mashed potatoes to soak up the glaze.
- Place over a bed of mixed greens or baby spinach for a lighter meal; add shaved fennel and orange segments for brightness.
- Roast broccoli, asparagus, or carrots alongside the chicken for a one-pan dinner (add veggies after uncovering if they cook faster).
- Make sandwiches: place sliced chicken on a crusty roll with arugula, sliced tomato, and a smear of extra Dijon.
- Garnish with chopped parsley, lemon zest, or a sprinkle of toasted sesame seeds for texture.
Drizzle any leftover pan sauce over the plates—those concentrated flavors are the best finishing touch.
Storage and reheating tips
- Refrigerate: Cool the chicken to room temperature (no more than 2 hours), then store in an airtight container. Use within 3–4 days.
- Freeze: Place slices or whole breasts in a freezer-safe container or bag with sauce. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently reheat in a 325°F oven until warmed through (about 10–15 minutes for slices). Microwave on medium power in 30-second bursts to avoid overcooking, and stir the sauce once or twice.
- Food safety: Always confirm reheated chicken reaches 165°F throughout. Discard any leftovers left at room temperature longer than 2 hours.
Helpful cooking tips
- Even thickness: Pound thicker breasts to an even 1/2–3/4 inch to ensure uniform cooking.
- Marinate for more flavor: Let chicken sit in the honey-Dijon mixture for 30 minutes to 2 hours in the fridge if you have time.
- Thermometer is your friend: Use an instant-read thermometer to hit 165°F without guessing.
- Broil for glaze: If you want more caramelization, broil 1–2 minutes at the end while watching closely.
- Prevent sticking: Line the baking dish with foil or parchment for easier cleanup and less sticking.
- Reduce splatter: If your glaze pools, baste once during the last uncovered bake period for an even coat.
Creative twists
- Lemon-Honey Dijon: Add 1–2 teaspoons lemon zest and increase apple cider vinegar to 2 tbsp for a citrus lift.
- Herby variant: Swap thyme for chopped rosemary or tarragon for a different herbal profile.
- Spicy kick: Stir in 1/4–1/2 teaspoon crushed red pepper flakes or a teaspoon of sriracha.
- Crispy finish: Bread the breasts lightly with panko, bake covered then uncover to crisp the crumbs.
- Make it a sheet-pan meal: Toss potatoes and Brussels sprouts with olive oil and roast alongside the chicken (add veggies after the initial 25 minutes if they cook faster).
- Swap proteins: Try the same glaze on salmon fillets (reduce bake time) or use bone-in thighs (increase covered bake time by ~10–15 minutes).
Your questions answered
Q: How long does this take from start to finish?
A: About 40–50 minutes total. Prep is roughly 10 minutes, covered baking 25 minutes, then 15–20 minutes uncovered and resting.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs give more fat and flavor; increase covered bake time by 10–15 minutes and confirm doneness with a thermometer.
Q: My glaze was too thin — how do I thicken it?
A: Remove the chicken, simmer the pan juices on the stove for 3–5 minutes to concentrate, or stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer until thickened.
Q: Can I make this ahead for meal prep?
A: Yes. Cook the chicken, cool, then slice and store in meal-prep containers with a little reserved sauce. Keeps well for 3–4 days refrigerated.
Q: Is this recipe gluten-free?
A: The recipe as written is gluten-free, but check labels on your Dijon mustard and other packaged ingredients to be sure.
Conclusion
If you want another variation that emphasizes a sticky, bright honey-mustard glaze, try this Juicy Honey Mustard Chicken (Easy & Flavor-Packed!) for inspiration. For an option that walks you through baked or grilled methods and extra serving suggestions, see Honey Mustard Chicken (baked or grilled!) – Ambitious Kitchen. If you enjoy a citrus twist, this Lemon Honey Dijon Chicken – Giadzy is a lovely, lemon-forward take. And for ideas on turning chicken into crispy, family-friendly bites, check out these Crispy Gluten Free Chicken Nuggets – Shutterbean.
Enjoy the recipe — it’s forgiving, flavorful, and a great foundation for your own tweaks.
Honey Dijon Chicken
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, salt, black pepper, thyme, paprika, and apple cider vinegar until smooth.
- Arrange the chicken breasts in a large baking dish in a single layer.
- Pour the honey Dijon mixture over the chicken and ensure each piece is evenly coated.
- Cover the baking dish tightly with aluminum foil.
- Bake covered for 25 minutes.
- Remove the foil and return the dish to the oven. Bake another 15–20 minutes, or until an instant-read thermometer reads 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes.
- Slice and spoon any pan juices over the chicken before serving.
